Slow Cooker Barley Risotto

• 5 1/4 cups low-sodium chicken broth
• 1 1/2 cups pearled barley (10 1/2 ounces), rinsed
• 1 medium leek, white and light green parts only, thinly sliced
• 1 thyme sprig
• Kosher salt and freshly ground pepper
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1 tablespoon unsalted butter

1. In a slow cooker, combine the chicken broth with the barley, leek, thyme, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper.
2. Cook on low until the barley is tender and most of the liquid has been absorbed, about 4 hours.
3. Discard the thyme sprig.
4. Stir in the Parmigiano-Reggiano and butter and season with salt and pepper.
5. Spoon the barley risotto into bowls and serve, passing additional cheese at the table.

chicken broth, barley, only, thyme, kosher salt, freshly grated parmigianoreggiano cheese, unsalted butter

Taken from www.foodandwine.com/recipes/slow-cooker-barley-risotto (may not work)